Vegan Chocolate Quinoa Cupcake Recipe
This Vegan Chocolate Quinoa Cupcake Recipe is healthy, vegan, organic and high protein, yet deliciously moist, alternative to traditional chocolate cupcakes.
These little chocolaty treats incorporate cooked quinoa grain, fresh bananas, coconut oil and cacao powder.
A great idea is to pop these into the kids lunchboxes instead of packaged, highly processed snacks.
Chocolate Banana Quinoa Cupcake Recipe
- Makes 18 cupcakes
Dry Ingredients – all organic if possible
1.5 cups of Wholemeal Spelt Flour
1/2 cup of Cacao Powder – I use Power Super Foods.
1/2 cup of Coconut Sugar
1 heaped tsp of Aluminum Free Baking Powder
1/2 tsp of Aluminum Free Bicarb
a pinch of Himalayan Pink Salt
Wet Ingredients -all organic if possible
2 cups of freshly cooked Quinoa Grain
1 cup of Coconut Milk
2 heaped tbsp of softened Coconut Oil
1 small ripe Banana
Preheat Fan Forced Over to 150 degrees.
Space out your eco-friendly, unbleached cupcake liners on a baking tray.
In a glass or stainless steel bowl, mix together with a stainless steel hand-whisk or fork, all the dry ingredients.
In a separate glass/stainless steel bowl combine well all the wet ingredients with the exception of the cooked quinoa.
Next combine wet ingredients into the dry ingredients and mix well for a couple minutes with a wooden or stainless steel spoon.
Once the batter is smooth add in the cooked quinoa. Stir in lightly to distribute the grains evenly through the cupcake batter.
Spoon a couple soup spoonfuls into each cupcake pan and bake for 30-15 mins.
Allow to cook on a wire rack.
Once cool, store in a safe, plastic, polypropylene or glass Pyrex container in the fridge for up to 3 days.
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There are also plenty of other vegan & vegetarian recipes for you to enjoy here